Works matching DE "SALTING of food"

Results: 171

Brining Effects on Flavor and Moisture Uptake and Retention in Turkey Meat.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 4, p. 299, doi. 10.1080/15428052.2013.798565

By:

Krasnow, Mark;
Loss, ChristopherR.;
Ahrens, Nicholas;
Fiore III, Anthony

Publication type:

Article

HEALTH, SAFETY AND ENVIRONMENTAL RISKS OF UNDERGROUND CO<sub>2</sub> STORAGE - OVERVIEW OF MECHANISMS AND CURRENT KNOWLEDGE.

Published in:

Climatic Change, 2006, v. 74, n. 1-3, p. 289, doi. 10.1007/s10584-005-0425-9

By:

Damen, Kay;
Faaij, André;
Turkenburg, Wim

Publication type:

Article

Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae.

Published in:

Italian Journal of Food Safety, 2017, v. 6, n. 2, p. 23, doi. 10.4081/ijfs.2017.6178

By:

Serio, Annalisa;
Chaves-López, Clemencia;
Rossi, Chiara;
Pittia, Paola;
Rosa, Marco Dalla;
Paparella, Antonello

Publication type:

Article

Dry-cured ham Kraški pršut seasoning losses as affected by PRKAG3 and CAST polymorphisms.

Published in:

Italian Journal of Animal Science, 2011, v. 10, n. 1, p. 27, doi. 10.4081/ijas.2011.e6

By:

Škrlep, Martin;
Čandek-Potokar, Marjeta;
Santé-Lhoutellier, Véronique;
Gou, Pere

Publication type:

Article

EFFECTS OF EXTRACTS FROM THREE INDIGENOUS SPICES ON THE CHEMICAL STABILITY OF SMOKE-DRIED CATFISH (CLARIAS LEZERA) DURING STORAGE.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2011, v. 11, n. 6, p. 5335, doi. 10.18697/ajfand.47.4230

By:

Kiin-Kabari, D. B.;
Barimalaa, I. S.;
Achinewhu, S. C.;
Adeniji, T. A.

Publication type:

Article

Researches Concerning the Dynamics of some Physical-Chemical Modifications in First Quality Beef during the Salting and Tendering Process.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2012, v. 69, n. 2, p. 386

By:

SĂLĂGEAN, Claudiu-Dan;
ŢIBULCĂ, Dorin

Publication type:

Article

Researches Concerning the Dynamics of Some Biochemical Modifications in Pork During the Salting and Tendering Process.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, v. 66, n. 2, p. 443

By:

Sălăgean, Claudiu-Dan;
Laslo, Cornel;
Ţibulcă, Dorm;
Mureşan, Crina

Publication type:

Article

Microbiological and chemical characteristics of traditional ewe's milk cheese from Mariovo region.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 195, doi. 10.15567/mljekarstvo.2014.0307

By:

Levkov, Vesna;
Srbinovska, Sonja;
Gjorgovska, Natasha

Publication type:

Article

Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems.

Published in:

Journal of Applied Microbiology, 2001, v. 91, n. 3, p. 506, doi. 10.1046/j.1365-2672.2001.01401.x

By:

Himelbloom, B.;
Nilsson, L.;
Gram, L.

Publication type:

Article

Improvement in the Production of Smoked Trout Fillets (Salmo Gairdnerii) Steamed with Liquid Smoke.

Published in:

Food Science & Technology International, 2008, v. 14, n. 1, p. 67, doi. 10.1177/1082013208090077

By:

Dimitriadou, D.;
Zotos, A.;
Petridis, D.;
Taylor, A. K. D.

Publication type:

Article

Influence of the Presence of Skin on the Salting Kinetics of European Sea Bass.

Published in:

Food Science & Technology International, 2007, v. 13, n. 3, p. 199, doi. 10.1177/1082013207079611

By:

Fuentes, A.;
Fernández-Segovia, I.;
Serra, J. A.;
Barat, J. M.

Publication type:

Article

Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Panda lus borealis).

Published in:

Food Science & Technology International, 2006, v. 12, n. 5, p. 445, doi. 10.1177/1082013206070171

By:

Sivertsvik, M.;
Birkeland, S.

Publication type:

Article

Note: Mass Transfer Kinetics During Cod Salting Operation.

Published in:

Food Science & Technology International, 2002, v. 8, n. 5, p. 309, doi. 10.1106/108201302031117

By:

Andrés, A.;
Rodríguez-Barona, S.;
Barat, J.M.;
Fito, P.

Publication type:

Article

Flavour Changes in Asian White Radish (Raphanus sativus) Produced by Different Methods of Drying and Salting.

Published in:

International Journal of Food Properties, 2008, v. 11, n. 2, p. 253, doi. 10.1080/10942910701298093

By:

Coogan, R. C.;
Wills, R.B.H.

Publication type:

Article

THE EFFECT OF BRINE PRESERVATION ON MUSHROOMS.

Published in:

Annals: Food Science & Technology, 2015, v. 16, n. 2, p. 333

By:

Lungu, Cornelia;
Baston, Octavian;
Pricop, Eugenia Mihaela

Publication type:

Article

Salsamenta pictavensium: Gastronomy and Medicine in Twelfth-Century England.

Published in:

English Historical Review, 2016, v. 131, n. 553, p. 1353, doi. 10.1093/ehr/cex013

By:

GASPER, GILES E. M.;
WALLIS, FAITH

Publication type:

Article

Anthelmintic and Cytotoxic Activities of Two Medicinal Plants: Polygonum viscosum and Aphanamixis polystachya Growing in Bangladesh.

Published in:

Journal of Scientific Research, 2014, v. 6, n. 2, p. 339, doi. 10.3329/jsr.v6i2.17299

By:

Majumder, M. S.;
Amin, M. N.;
Moghal, M. M. R.;
Banik, S.;
Kar, A.;
Hossain, M. M.

Publication type:

Article

THE USE OF SALT.

Published in:: JAMA: Journal of the American Medical Association, 2005, v. 293, n. 1, p. 100, doi. 10.1001/jama.293.1.100-a
Publication type:: Article

Dash of Dissent on Salt Intake Advice.

Published in:

JAMA: Journal of the American Medical Association, 2004, v. 291, n. 14, p. 1686, doi. 10.1001/jama.291.14.1686

By:

Mitka, Mike

Publication type:

Article

Evaluating Fish and Meat Salting at Prehistoric Zhongba, China.

Published in:

Journal of Field Archaeology, 2005, v. 30, n. 3, p. 231, doi. 10.1179/009346905791072288

By:

Flad, Rowan K.

Publication type:

Article

The Logic of English Saltcod: An Historiographical Revision.

Published in:

Northern Mariner / Le Marin du Nord, 2013, v. 23, n. 2, p. 123

By:

Janzen, Olaf U.

Publication type:

Article

Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua).

Published in:: International Journal of Food Engineering, 2011, v. 7, n. 1, p. 1, doi. 10.2202/1556-3758.2109
Publication type:: Article

Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams.

Published in:

International Journal of Food Engineering, 2007, v. 3, n. 5, p. 1, doi. 10.2202/1556-3758.1142

By:

Grau, Raul;
Albarracin, William;
Clemente, Gonzalo;
Barat, Jose Manuel

Publication type:

Article

Enthalpy changes of salting processes of hen-egg white lysozyme in various electrolyte solutions.

Published in:

Journal of Thermal Analysis & Calorimetry, 2006, v. 83, n. 3, p. 607, doi. 10.1007/s10973-005-7414-0

By:

Wszelaka-Rylik, M.;
Zielenkiewicz, W.

Publication type:

Article

The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198

By:

Soares, Catarina;
Fernando, Ana Luisa;
Mendes, Benilde;
Martins, António P L

Publication type:

Article

Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese.

Published in:

International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 31, doi. 10.1111/1471-0307.12100

By:

Silva, Thais L T;
Souza, Vanessa R;
Pinheiro, Ana C M;
Nunes, Cleiton A;
Freire, Tassyana V M

Publication type:

Article

Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 527, doi. 10.1111/j.1471-0307.2009.00530.x

By:

BRICKLEY, CIARA A.;
LUCEY, JOHN A.;
McSWEENEY, PAUL L. H.

Publication type:

Article

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 541, doi. 10.1111/j.1471-0307.2009.00536.x

By:

CAMBAZTEPE, FERDA;
CAKMAKCI, SONGUL;
DAGDEMIR, ELIF

Publication type:

Article

Salted and fermented fish processes evaluation.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 11, p. 2100, doi. 10.1111/j.1365-2621.2009.02043.x

By:

Pombo, Cecília Riscado;
Mársico, Eliane Teixeira;
Franco, Robson Maia;
Guimarães, Carlos Frederico Marques;
da Cruz, Ana Maria Paschoal;
Pardi, Henrique Silva

Publication type:

Article

Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 2, p. 386, doi. 10.1111/j.1365-2621.2008.01777.x

By:

Turhan, Sadettin;
Sagir, Inci;
Temiz, Hasan

Publication type:

Article

The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 4, p. 405, doi. 10.1111/j.1365-2621.2005.01086.x

By:

Mujaffar, Saheeda;
Sankat, Clement K.

Publication type:

Article

The quality of cold-smoked Atlantic salmon ( Salmo salar) as affected by salting method, time and temperature.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 9, p. 963, doi. 10.1111/j.1365-2621.2005.01030.x

By:

Birkeland, Sveinung;
Bjerkeng, Bjørn

Publication type:

Article

The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 727, doi. 10.1111/j.1365-2621.2004.00837.x

By:

Ozer, Hamdi Barbaros;
Uraz, Güven;
Beyzi-Yilmaz, Ebru;
Atasoy, Ahmet Ferit

Publication type:

Article

The effects of various salt concentrations during brine curing of cod ( Gadus morhua).

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 1, p. 79, doi. 10.1046/j.0950-5423.2003.00757.x

By:

Thorarinsdottir, Kristin Anna;
Arason, Sigurjon;
Bogason, Sigurdur G.;
Kristbergsson, Kristberg

Publication type:

Article

Modelling average concentrations of salt and salt substitute in partial or total volumes of...

Published in:

International Journal of Food Science & Technology, 1998, v. 33, n. 6, p. 501, doi. 10.1046/j.1365-2621.1998.00196.x

By:

Zorrilla, Susana E.;
Rubiolo, Amelia C.

Publication type:

Article

Improvement of the lactic acid fermentation of capers (Capparis spinosa L) through an experimental factorial design.

Published in:

Grasas y Aceites, 2016, v. 67, n. 4, p. 398, doi. 10.3989/gya.010510

By:

Douieb, H.;
Benlemlih, M.;
Errachidi, F.

Publication type:

Article

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars.

Published in:

Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0641152

By:

Soufia, O.;
Romerob, C.;
Motilvac, M. J.;
Borrás Gayac, X.;
Louailechea, H.

Publication type:

Article

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón.

Published in:

Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0505152

By:

Domínguez, R.;
Munekata, P. E.;
Cittadini, A.;
Lorenzo, J. M.

Publication type:

Article

Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations.

Published in:

Grasas y Aceites, 2014, v. 65, n. 1, p. 1, doi. 10.3989/gya.037213

By:

Fadda, C.;
Del Caro, A.;
Sanguinetti, A. M.;
Piga, A.

Publication type:

Article

Efecto de la aireación y la concentración de cloruro sódico en el desarrollo de la flora microbiológica y en los parámetros fisicoquímicos en la fermentación de Olea europaea L. c.v. Sevillana al estilo negras naturales en la zona de La Yarada-Tacna

Published in:

Grasas y Aceites, 2013, v. 64, n. 3, p. 320, doi. 10.3989/gya.131212

By:

Clavijo Koc, C.;
Garragate Rospigliosi, W.;
Gallegos Arata, M.;
Lanchipa Sepúlveda, P.;
Villalobos Ochoa, C.

Publication type:

Article

Effect of drying, chemical and natural processing methods on black Biancolilla olives.

Published in:

Grasas y Aceites, 2012, v. 63, n. 2, p. 223, doi. 10.3989/gya.095811

By:

Romeo, F. V.;
Piscopo, A.;
Poiana, M.

Publication type:

Article

Elaboration process, chemical and sensory analyses of fried-salted soybean.

Published in:

Grasas y Aceites, 2010, v. 61, n. 3, p. 279, doi. 10.3989/gya.112109

By:

Gayol, María F.;
Riveros, Cecilia;
Jauregui, Paula;
Quiroga, Patricia R.;
Grosso, Nelson R.;
Nepote, Valeria

Publication type:

Article

Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa).

Published in:

Grasas y Aceites, 2010, v. 61, n. 3, p. 251, doi. 10.3989/gya.108809

By:

Romeo, Flora V.;
Piscopo, Amalia;
Poiana, Marco

Publication type:

Article

Lipolytic and oxidative changes during the manufacture of dry-cured lacón Effect of the time of salting.

Published in:

Grasas y Aceites, 2009, v. 60, n. 3, p. 255, doi. 10.3989/gya.130508

By:

Garrido, Rubén;
Gómez, María;
Franco, Inmaculada;
Carballo, Javier

Publication type:

Article

Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco.

Published in:

Grasas y Aceites, 2008, v. 59, n. 3, p. 267, doi. 10.3989/gya.2008.v59.i3.518

By:

Maldonado, M. B.;
Zuritz, C. A.;
Miras, N.

Publication type:

Article

Polyaromatic Hydrocarbons of Smoked Cured Muscle Foods Prepared by Canadian Tl'azt'en and Llheidli T'enneh First Nation Communities.

Published in:

Journal of Toxicology & Environmental Health: Part A, 2012, v. 75, n. 21, p. 1249, doi. 10.1080/15287394.2012.709410

By:

Kitts, David D.;
Chen, Xiu-Min;
Broda, Paul

Publication type:

Article

Strategies to reduce sodium consumption: a food industry perspective.

Published in:

2009

By:

Dötsch, Mariska;
Busch, Johanneke;
Batenburg, Max;
Liem, Gie;
Tareilus, Erwin;
Mueller, Rudi;
Meijer, Gert;
Dötsch, Mariska

Publication type:

journal article

Analytical Model for CO Injection into Brine Aquifers-Containing Residual CH.

Published in:

Transport in Porous Media, 2012, v. 94, n. 3, p. 795, doi. 10.1007/s11242-012-0025-x

By:

Hosseini, Seyyed;
Mathias, Simon;
Javadpour, Farzam

Publication type:

Article

Coreflooding Studies to Evaluate the Impact of Salinity and Wettability on Oil Recovery Efficiency.

Published in:

Transport in Porous Media, 2009, v. 76, n. 1, p. 77

By:

Abhijit Dandekar;
Shirish Patil;
Santanu Khataniar

Publication type:

Article

Partial replacement of sodium chloride with potassium chloride or ammonium chloride in a prepared meal - cooked peas with pork burger.

Published in:

Meat Technology, 2018, v. 59, n. 2, p. 114, doi. 10.18485/meattech.2018.59.2.6

By:

Raseta, Mladen;
Lazic, Ivana Brankovic;
Lilic, Slobodan;
Katanic, Nenad;
Parunovic, Nenad;
Koricanac, Vladimir;
Jovanovic, Jelena

Publication type:

Article